Yaki Onigiri (Grilled Rice Balls) 烤飯糰

Yaki Onigiri are grilled Japanese rice balls, typically brushed with a soy sauce glaze, offering a crispy exterior and a savory, soft interior. This simple yet satisfying dish is a popular snack or light meal.

Nutrition (per serving)

Ingredients

• 400g cooked Japanese short-grain rice (about 2 cups uncooked)
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (optional)
• 1 teaspoon sugar
• 1 teaspoon sesame oil (or vegetable oil, for grilling)
• 2-4 small strips of nori (seaweed), for garnish (optional)

Steps

1. Prepare the glaze: In a small saucepan, combine soy sauce, mirin, sake (if using), and sugar. Heat over low-medium heat, stirring occasionally, until the sugar dissolves and the mixture slightly thickens, about 2 minutes. Set aside.
2. Form the rice balls: Wet your hands with water (or salt water for seasoning). Take a portion of the cooked Japanese short-grain rice and gently but firmly shape it into a triangle or disc, about 1-inch thick. Repeat with the remaining rice to form 4-6 rice balls.
3. Grill the rice balls: Heat a non-stick pan or grill pan over medium heat. Lightly brush the pan with sesame oil. Place the rice balls in the hot pan.
4. Grill the first side: Grill the rice balls for 3-4 minutes until they are golden brown and slightly crispy on one side.
5. Glaze and flip: Flip the rice balls. Brush the grilled side generously with the prepared soy sauce glaze. Grill for another 3-4 minutes.
6. Continue grilling and glazing: Flip the rice balls again. Brush the newly grilled side with glaze. Continue grilling and flipping, brushing with glaze 2-3 times on each side, until all sides are golden brown and well-glazed with a slight crisp.
7. Serve: Remove the Yaki Onigiri from the pan. Serve immediately, optionally wrapped with a small strip of nori.

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